Position rack in center of oven and preheat to 400°F. Butter a jelly pan or tray or a lasagna foil pan - around 11 " by 9". Line bottom of cake pan with waxed paper. Butter paper and dust lightly with flour.Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Pour batter into prepared pan. Bake until cake is just golden brown around edges and toothpick inserted into center comes out clean, about 10 minutes. Cool cake completely in pan on rack.

Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mango slices in blender. Donot add any water. If the mango slices are in a juice, carefully remove all the juice into a bowl and reserve for miroir. Add sugar to mango puree in processor and blend well. Set bowl of gelatin on top of a saucepan of simmering water,such that the bottom of the bowl does not touch the water . Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture.

At this point, you should assemble the mousse cake and referigerate it for atleast three to four hours. In the pan with the cake , pour the mousse mixture . Cover pan with plastic wrap.

Add the gelatin to about 1/2 cup of the mango juice in a small saucepan , soften for ten minutes. Melt the gelatin by putting the pan on gentle heat. Donot boil. As soon as the gelatin melts, the solution will become clear. Add all the other ingredients and the rest of the mango juice.

Remove the mousse and cake from the fridge, top with miroir and return to referigerator for another hour.

If you want to trim the edges neatly, place the container in the freezer for about 10 to fifteen minutes. Use a sharp knife to trim the edges neatly.

In a food processor, combine 1 cup of the corn with the egg, flour, curry paste and soy sauce. Pulse to chop the corn and mix everything well together. Scrape the batter and mix in the remaining corn. Fry the fritters.

In a small saucepan, combine the vinegar, water, sugar and salt over medium heat, bring to a gentle boil. When the syrup is clear and slightly thickened, removefrom heat and let it cool to room temperature. Serve with the rest of the ingredients.

In a wok, heat the oil until a light haze appears. Add the garlic and fry until golden brown.Stirring all the time add the mushrooms, onion, pineapple, rice, soy sauce sugar and pepper and mix thoroughly. Add the fried bread and cashew nuts, stir once and turn into the pineapple boats. Garnish with a sprinkling of spring onion and coriander leaves.

Cooks notes: Very delicious without the sugar added. Sprinkle with extra fresh pineapple chunks on top, as the pineapple mixed into the dish gets brown from the soy. Use whole cashews for better presentation. Broken cashew is okay for day to day i guess.